Comments on: Homemade lasagne pasta sheets (lasagna)

By: Jacqui

Jacqui — Fri, 22 Nov 2024 08:28:39 +0000

In reply to Gina Wagner. Hi Gina, thanks for your comment. The lasagne with ruffled edges is a dry pasta I buy ready made. It's a typical Neapolitan pasta called lasagne ricce. Re your lasagna: I think it was probably overcooked as homemade pasta lasagna doesn't need one hour in the oven. I usually cook it for about 30 minutes and then let it sit for 10 minutes before serving.

By: Gina Wagner

Gina Wagner — Tue, 19 Nov 2024 11:07:20 +0000

1. How do you get the ruffled edges ?
2. What to do if the lasagna was baked for an hour at 350 but the pasta was still gummy? It only cooked through around the edges of the pan. Made this last night but hope maybe reheating will fix it? I did not boil pasta but I had very moist sauce. My pasta roller goes from 8(largest thickness) to 1. Finished rolling at #2 because #1 seemed much too thin. (?) Thank you

By: Anonymous

Anonymous — Fri, 04 Oct 2024 20:53:08 +0000

By: Jacqui

Jacqui — Mon, 29 Jul 2024 08:47:36 +0000

In reply to Jerry. Hi Jerry thanks for your comment. re prepping lasagna in advance. Fresh pasta sheets may well get soggy if you leave the lasagna in the fridge uncooked for more than 24 hours. It's okay to do this the night before to eat the next day (bring to room temp before baking). Personally, I prefer to bake the lasagna and then keep it well sealed in the fridge for no more than 2 days (1 day is better). Reheat in a hot oven. Alternatively, you can freeze uncooked lasagna and bake from frozen. Just make sure it's really well sealed in the freezer so it doesn't ice.

By: Jerry

Jerry — Fri, 26 Jul 2024 23:34:06 +0000

Hi Jacqui--I am planning to make homemade lasagna sheets next week for a large anniversary party. I would like to assemble the lasagna sheet with the layers, sauces, cheeses, etc. two days before the event. The pans would be baked while the guests are having appetizers, antipasti, etc. I plan to bake them, as you recommend 30 minutes before and let them sit. So, my longwinded question is: do you think it would be ok to assemble the entire pan two days before baking. I don't want the noodles to become soggy or anything else. Thanks for your advice.

By: Jacqui

Jacqui — Wed, 05 Jun 2024 08:46:09 +0000

In reply to Barb. Hi Barb, thanks for your comment. It's difficult to know exactly why your pasta came out gummy but I think you may have cooked it for too long. I usually cook lasagne made with fresh pasta sheets for 30 minutes and then let it sit for 10 minutes before serving. The pasta continues to cook after you remove the lasagna from the oven.

By: Barb

Barb — Wed, 05 Jun 2024 02:40:41 +0000

I made lasagne noodles for the first time tonight, using my Atlas on #6. I didn't pre-boil them. In the lasagne, they came out gummy and kind of gross after about 45 min at 330 convect. I decided I should have parboiled them, but you say you don't do that, so now I'm not sure what I did wrong.

By: Jacqui

Jacqui — Sat, 27 Apr 2024 11:02:53 +0000

In reply to Kate. Hi Kate, I'm sorry I wasn't able to reply sooner. We were on a camper trip to Puglia for my husband's birthday. I hope your lasagne sheets turned out fine. Pasta sheets made the day before are usually easy to cut as they won't be very dry. Alternatively, you can cut them before drying.

By: Kate

Kate — Sun, 21 Apr 2024 13:24:41 +0000

Thank you so much for the detailed recipe! I will prepare the pasta sheets tonight for a lasagne dinner tomorrow. One quick question regarding the drying process. If I hang my lasagne sheets tonight to let them dry until tomorrow, do I simply "break" them into the piece size I need for the lasagna tomorrow? I assume if the pasta dries hanging like pictured on a rack, I would have to break the layer quite perfectly on the line where they previously hung to get a pasta sheet again. Is that correct?

Thanks a lot and happy Sunday!

By: Jacqui

Jacqui — Thu, 14 Mar 2024 07:52:03 +0000

In reply to Isabel. Hi Isabel, thanks for your question. It's hard to give actual measurements for the thickness of lasagne dough sheets. However, I usually roll mine thin enough to just see my fingers through. I don't preboil them but make sure the sauce is a little liquid. It's important not to overcook the lasagna and not to forget that it will need to stand for about 5-10 minutes before cutting and serving. The pasta continues to cook during this time. Do let me know how it turns out.